it worked almost better than shells because there was more surface area in each noodle and thus more room for an even cheesey coating, as opposed to shells with their little pools of cheese in the middle.

also the bread crumbs were perfectly crispy.

and herr waiter didn't look at me weirdly when i asked for hot sauce and ketchup for it.

{p.p.s. can someone that's hip to cheese etiquette please tell me if i say, "this cheese is called epoisses berthaut?" or "this cheese is from epoisses berthaut?" or "this is an epoisses cheese from berthaut?" or none of the above?}